How to Make Yorkshire Pudding

Classic Yorkshire puddings are what I grew up on. Every roast dinner was accompanied by a large supply of them- at least two per person. This post on how to make Yorkshire pudding will guide you thru this easy and inexpensive recipe! Just 5 ingredients, hot oil in a hot pan in a hot oven are all you need! 

Growing up in an English household in California we blended a lot of our meals. California/British was always our theme. Whether it was Bean and Cheese Burritos made with Heinz Baked Beans and Sharp Cheddar, Peanut Butter, Butter, and Jelly Sandwiches or celebrating Thanksgiving with Yorkshire Puddings.

Yorkshire puddings have always been my favorite. My mother always knew to make plenty, and if there were any leftovers- well the leftovers never went to waste either. The same goes for when we have shepherd's pie!! This simple recipe is often thought of as scary, unattainable, or complicated. When in fact I think it's such a simple and easy recipe. While we don't have the option in the States to buy frozen Yorkies as we can in England, I can't imagine why you wouldn't just make this recipe anyways.

As Yorkshire puddings have to cook at such a high temp they are usually the last thing to go in the oven before serving dinner.

Let's get to the recipe.

What are the ingredients

Just staples you probably already have on hand!

• Oil- I use olive or avocado oil. Don't use extra virgin olive oil though, the smoke point is not high enough. Something with a high smoke point - some vegetable oils are okay. Do not use melted butter.
• All-Purpose/ Plain Flour.
• Large Eggs. You'll want them at room temperature.
• Pinch of Salt.
• Water. Just room temperature tap water works.
• Whole Milk

Dipping your Yorkshire pudding in a delicious beef drippings gravy alongside a prime rib roast is truly a treat.

How do you make Yorkshire puddings

There are only a few ingredients needed to make Yorkshire puddings. All-purpose flour, salt, eggs, water, and milk. First things first, preheat your oven to 450F/230F.

Then place ½ teaspoon of oil in each cavity of a 12-cup muffin tin. Use a pastry brush to brush the oil evenly up and down the sides. Then place the muffin pan into the oven- even if it isn't heated to 450F yet. The pan has to get really hot, so when you pour the batter in it starts cooking immediately.

To make the batter you start by adding your flour to a large bowl- I like to use a large pouring measuring cup/ jug with a spout. This makes it easier to pour the batter into the pan later. To the flour add a pinch of salt and two eggs. Using a large balloon whisk, whisk together- the mixture will be thick. In another bowl add 8 oz of water and 8oz of milk. Pour half of the liquid into the flour mixture. Then add a bit more until you reach the consistency of heavy cream.

What consistency should Yorkshire pudding mix be?

For perfect Yorkies, you need a consistency of heavy cream, so really quite runny but not milk-runny. To make sure you achieve this I suggest pouring half of the liquid in and then slowly adding more until you reach the consistency. You want to have lots of bubbles as well so don't be afraid to mix! I sometimes make the Yorkshire pudding batter ahead of time and let it rest at room temperature for an hour before cooking. Some find it's best to chill the batter before baking but I have not found it makes a big difference.

Very carefully remove the hot muffin tin from the oven and pour the Yorkshire pudding batter into each muffin tin- being careful not to splatter the oil. Bake them for 15 minutes then open quickly and rotate the pan then close quickly. Then use the oven light and cook for another 9-12 minutes- or until perfectly golden brown. Store leftovers in an airtight container.

Can you make Yorkies in advance?

I make the batter, and use it within an hour or two. When making a roast dinner Yorkies are usually the last thing in the oven- maybe with some veggies. But don't open the oven door. You can also freeze baked Yorkshire puddings and then heat them in the oven at 350F/ 180C for 3-5 minutes.

How do you keep Yorkies from collapsing?

Do NOT open the oven door to even check the Yorkshire Puddings. No cold air. It will ruin them!! Bake them for 15 minutes then open them quickly and rotate the baking tray then close the oven quickly until you are ready to pull them out. Turn the oven light on and if you must peak- do not open the oven door all the way.

What do you serve with Yorkshire Puddings

I always serve them with a roast dinner- chicken roast, beef roast- heck even a veggie roast. And of course English-style roast potatoes! They are also delicious cold from the fridge the next day. My great-nan would spread some jam on her leftover Yorkies- yum!

If you fancy some more British recipes try these:

• Mini English Sherry Trifles
• Curried Chicken Salad Recipe
• How to make English Scones
• Brown Butter Shortbread
• How to make Real Clotted Cream
• Cauliflower Cheese Recipe
• Salt and Vinegar Smashed Potatoes

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★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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How to Make Yorkshire Pudding

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Classic Yorkshire puddings are what I grew up on. Every roast dinner was accompanied by a large supply of them- at least two per person. This post on how to make Yorkshire pudding will guide you thru this easy and inexpensive recipe! Just 5 ingredients, hot oil in a hot pan in a hot oven are all you need! 

• Total Time: 35 minutes
• Yield: 12 1x

Ingredients

Units USM Scale 1x2x3x

• 6 Teaspoons Olive Oil
• 6oz (1 ⅓ Cup + 2 Tablespoons) All-Purpose/ Plain Flour
• 2 Large Eggs, at room temperature
• Pinch of Salt
• 8oz (1 Cup) Water, room temperature
• 8oz (1 Cup) Whole Milk

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Instructions

1. Preheat oven to 450F/230C. Place ½ teaspoon Olive Oil in each cavity of a 12 cup muffin pan. Use a pastry brush to make sure the muffin cavity is covered up the sides and the bottom evenly. Then place pan in oven while the oven preheats.
2. In a large bowl combine the flour, eggs, and salt. Whisk to combine, the mixture will be thick.
3. In a medium bowl combine the water and milk. Pour half of the liquid into the flour mixture, whisking to combine. Add a little more liquid at a time stopping when you reach a heavy cream/ single cream consistency.  Whisk for a minute or two to create lots of bubbles. Let the batter sit for 10 minutes.
4. Take hot muffin tray out of the oven and pour batter into each cavity filling half way- be careful the hot oil will splatter. Return to oven and set the timer for 15 minutes. At 15 minutes very quickly rotate the pan making sure to let as little air escape from the oven as possible. Bake for another 9-12 minutes, or until golden brown. Let cool in pan for 5 minutes before serving.

Equipment

Muffin Pan

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Silicone Pastry Brush

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Notes

• Oil- make sure to use one with a high-smoke point, I prefer avocado oil or olive oil, not extra virgin olive oil.
• Frozen Yorkshire puddings can be reheated for 3-5 minutes at 350F/ 180C

• Author: Elizabeth Waterson I Confessions of a Baking Queen
• Prep Time: 5
• Cook Time: 30
• Category: Side Dish
• Method: Bake
• Cuisine: English

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